Steak Quesadilla
The ultimate comfort food, Steak Quesadilla bursts with flavors from marinated steak, sautéed veggies, and melted cheese. This easy weeknight dinner is perfect for sharing with friends and family. Make it tonight and enjoy a delightful bite of crispy, cheesy goodness!
Equipment
- Large Cast Iron Skillet
- Gallon sized ziptop bag
- Cutting Board
- Sharp Knife
- Spatula
Ingredients
- 12 ounces sirloin, ribeye, skirt, or flank steak Choose your favorite cut for tender and juicy bites.
- 2 cloves garlic minced Adds aromatic depth to the marinade.
- 2 teaspoons adobo sauce from canned chipotle in adobo Provides a smoky kick to the dish.
- 2 tablespoons olive oil Essential for marinating and cooking the steak.
- 1 teaspoon fresh lime juice Brightens up the flavors beautifully.
- 2 teaspoons chili powder Infuses warmth and spice into the mix.
- 1 teaspoon ground cumin Adds a warm, earthy flavor to the marinade.
- 1 teaspoon dried oregano Brings a hint of herbal notes.
- 1 teaspoon smoked paprika Enhances the dish with a subtle smokiness.
- 1 teaspoon salt Essential for seasoning the ingredients.
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 green bell pepper sliced Adds sweetness and crunch.
- 1 medium red onion sliced Offers a slight sharpness and sweetness.
- ½ teaspoon salt For seasoning the vegetables.
- 3 large flour tortillas The base for your quesadillas, holding all the deliciousness together.
- ¾ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) Provides the melty, gooey texture we all love.
- Sour cream for serving Complements the quesadillas perfectly.
Instructions
- Prepare the marinade: In a gallon-sized ziptop bag, whisk together garlic, adobo sauce, olive oil, lime juice, chili powder, cumin, oregano, smoked paprika, and salt. This mixture will infuse the steak with flavor, so ensure all ingredients are well incorporated.
- Marinate the steak: Place the steak into the bag, seal it tightly, and refrigerate for at least 30 minutes—or even up to 24 hours if you have the time. The longer it marinates, the more flavorful it will be.
- Prepare vegetables: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced green bell pepper and red onion. Sauté until they’re lightly charred but still maintain a bit of crunch, about 3 to 4 minutes. Season with salt to taste. Once done, remove the vegetables from the skillet and set aside.
- Cook the steak: Take the steak out of the fridge about 30 minutes before cooking to ensure it comes to room temperature. Add a tablespoon of olive oil to the skillet over medium-high heat. Sear the steak for about 3 minutes per side, or until a nice crust forms, and the internal temperature reaches 125 to 135 degrees Fahrenheit for medium-rare to medium. Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it into small cubes.
- Assemble quesadillas: Wipe the skillet again and set it over medium heat. Lay one tortilla flat in the skillet, add a third of the sautéed vegetables on one side, then a third of the steak cubes, and sprinkle with ¼ cup of cheese. Fold the tortilla in half over the filling.
- Cook quesadillas: Cook until the tortilla is crisp and the cheese has melted, about 2 minutes per side. Repeat with the remaining tortillas and ingredients. Once cooked, remove the quesadillas, cut each into two pieces, and serve warm with a dollop of sour cream.
Notes
- Resting the steak: After removing the steak from the skillet, always allow it to rest. This helps the juices redistribute, ensuring a moist and tender result when you cut into it.
- Choosing your cheese: Opt for a cheese that melts well. Cheddar, Monterey Jack, or a Mexican blend are all fantastic choices that add flavor and gooey texture.
- Watch the tortilla: Keep an eye on the tortillas while cooking. You want them golden brown and crispy but not burnt.
- Vegetable variations: Feel free to mix and match vegetables based on your preferences. Zucchini, mushrooms, or even jalapeños can add unique flavors.